There’s nothing quite like an Indian festival and few come close to being as fervently celebrated as Navratri. The nine-day-long Hindu festival, which occurs twice a year, sees devotees across the country celebrate each of the nine avatars of Goddess Durga. Traditionally, several people keep fasts during this entire period, breaking their fast only once or twice a day depending on circumstances and ability. The end result of all this is that you come out detoxed and healthier, especially since the consumption of non-vegetarian food and alcohol is also prohibited during the festival.
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If you’re sticking with tradition this Navratri, we’ve got your back. Fasting during Navratri can be quite the challenge, but with the right kinds of food you can make it through and seek Goddess Durga’s blessings, too.
In keeping with the festive season, Que got in touch with much-loved celebrity chef Ranveer Brar, who was happy to share his homemade Saudana Khichdi recipe with us. This humble dish made with sabudana – which is our term for tapioca pearls – and peanuts provides a carbohydrate-packed energy boost which will last you through your fast, while staying light on the stomach.
1 cup sabudana
3-4 potatoes (Medium-sized)
½ cup peanuts
1-2 green chillies (finely chopped)
1 tsp chopped coriander leaves
1 tsp ginger (finely chopped)
1 tsp salt
Oil for frying
1. Soak the sabudana for 5 hours at least till it has become very soft. Drain of all the water completely from the soaked sabudana.
2. Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
3. On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. You can do this using an electric induction cooker, too.
4. Cool and then coarsely powder. Add the peanuts, salt, sugar, ginger, green chillies, coriander leaves.
5. Mix mashed potatoes and sabudana in the mixture. Keep stirring. When sabudana loses its opaqueness and starts becoming translucent, it’s cooked.
Garnish with Coriander leaves, red chilli powder, chaat masala, sev and fried chana dal.
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